INGREDIENTS
- 1 1/2 lbs boneless chicken breasts
- 1 tablespoon olive oil
- 1 cup green onions ; chopped
- 2 eachJalapeno peppers ; seeded and minced (or leave seeds for spice)
- 2 cloves garlic
- 4 cans Low sodium chicken broth ; 14.5 oz cans
- 2 Roma Tomatoes ; seeded and diced
- 1/2 teaspoon Ground cumin
- Salt and pepper to taste
- 1/3 cup Fresh Cilantro ; chopped
- 3 tablespoons Lime Juice
- 3 avocados ; peeled, cored and diced
INSTRUCTIONS
In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
Makes 4 Lean and Green servings
Per serving
½ Leaner protein
1 1/2 Greens
3 condiments
1 fat
